Hyderabadi Mutton Dalcha recipe
Hyderabadi mutton dalcha is a traditional dish which originates from Hyderabad. It is made using tender mutton pieces, vegetables and mild spices. This dish can be served perfectly as a side dish for Hyderabadi biryani or plain rice.
Mutton dalcha is slow-cooked and hence we get soft meat and dal. This recipe of mutton dalcha is simple to make and feels comforting.
Ingredients required
Main ingredient :
- Mutton (bone-in pieces) – 750 g
- Chana dal – ½ cup
Vegetables
- Bottle gourd (lauki) – 1 cup
- Tomato, chopped – 1 medium
Spices
- Bay leaf – 1
- Green cardamom – 2
- Cloves – 3 to 4
- Cinnamon stick – 1 inch
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Garam masala – ½ tsp
Other Ingredients
- Ginger-garlic paste – 2 tbsp
- Green chillies – 2
- Tamarind pulp – 1 tbsp
- Oil – 3 tbsp
- Salt – as per taste
- Water – as required
- Fresh coriander leaves – 2 tbsp
Step-by-step process
Step-1 : Preparation of Dal
- For the preparation of dal, wash the chana dal properly and soak it in water for about 30 minutes.
- Soaking the dal in water helps it cook faster and becomes soft.
Step-2 : Cooking the Mutton
- Take a heavy-bottomed pan or pressure cooker and heat oil in it.
- Add whole spices like bay leaf, cardamom, cloves, and cinnamon and saute it until aromatic.
- Add green chillies, ginger-garlic paste, and keep cooking until the raw smell disappears.
- Now add the bone-in mutton pieces and cook for about 10-12 minutes until the meat changes the color.
Step-3 : Adding spices and tomatoes
- Add turmeric powder, red chilli powder, coriander powder, salt and mix well so the spices are properly coated to the meat.
- Now add chopped tomatoes and cook it until they soften and the oil starts to get separated.
Step-4 : Adding Dal and Vegetables
- Drain the water from the chana dal and add it to the cooker or pan.
- Now add chopped bottle gourd and mix everything well.
- Add the required amount of water and stir the whole mixture once.
Step-5 : Cooking the Dalcha
- Close the pressure cooker with a lid and cook until it reaches 4–5 whistles on medium flame.
- Then turn off the heat and allow the pressure to release naturally.
Step-6 : Final touch
- When you check for the consistency, the dalcha should be slightly thin but flavorful.
- Now add tamarind pulp, and garam masala and cook it for 5 minutes.
- Add salt if required.
- Then turn off the flame and let the dalcha rest for a few minutes.
- For the final touch, you can garnish it with freshly chopped coriander leaves before serving.
Common Mistakes to Avoid While Making Hyderabadi Mutton Dalcha
- Do not overcook the chana dal as it can make it mushy and spoils the texture.
- Never skip soaking the chana dal in water. If it is not soaked, it will result in hard and unevenly cooked dal.
- Avoid adding too much tamarind as it can make the dalcha overly sour.
- Do not make the dalcha too thick because it is traditionally cooked in thin consistency.
- Avoid cooking on high flame. It will burn the spices and affect the overall taste.
Commonly asked questions
What is Hyderabadi Mutton Dalcha?
Hyderabadi mutton dalcha is a traditional dish made using mutton,chana dal, vegetables, and mild spices. It has thin gravy in texture and served as a side dish with biryani.
Is mutton dalcha spicy?
No, mutton dalcha is mildly spicy. It focuses more on its flavour rather than the heat and spice.
Why is dalcha slightly tangy?
Dalcha gets its tangy flavour from tamarind, which is the perfect balance to the richness of the mutton and dal.
What is mutton dalcha served with?
Mutton dalcha is traditionally served as a side dish with Hyderabadi biryani. It can also be eaten with plain rice.
Can mutton dalcha be made in a pressure cooker?
Yes, mutton dalcha can be cooked in a pressure cooker. It helps mutton and dal cook faster.
